Prep: 15 mins
Cook: 1 hr 45 mins Plus braising time & 10 mins resting
Servings: 4

Hachis Parmentier (French Cottage Pie)

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

This dish is topped with mashed potato and baked in the oven akin to a British cottage pie. We opted for shredded braised beef shin for maximum flavour and texture, and beautifully piped mashed potatoes enriched with butter, egg yolk, Gruyère and nutmeg.

Start cooking

Ingredients

BRAISED BEEF

2 tbsp vegetable oil
1kg beef shin
1 large onion, finely chopped
2 garlic cloves, finely grated
2 tbsp tomato purée
150ml red wine
300ml beef stock
1 bouquet garni, a mixture of thyme bay and parsley tied together with kitchen string

POTATO TOPPING

1kg Nanna Tate potatoes, peeled and cut into even-sized chunks
100g of unsalted butter
50ml of whole milk, plus more as needed
50g of Gruyère, finely grated
1 egg yolk
1/4 tsp freshly grated nutmeg

Let’s get cooking!

Step 1 of 4
Braise the Beef

Preheat the oven to 150°C / Fan 130°C / Gas 2.

Heat the vegetable oil in an ovenproof casserole dish over a medium-high heat. Season the beef with salt and pepper and sear in batches until golden. Remove and set aside.

Reduce the heat to medium and add the onion and a pinch of salt. Cook for 10 minutes until softened and lightly golden, adding a splash of water if needed to help scrape the caramelised crust from the bottom of the pan.

Stir in the garlic and tomato purée, cook for 2 minutes, then pour in the red wine and bring to a simmer. Reduce the wine by half.

Pour in the beef stock and return the beef to the pan, along with the bouquet garni. The liquid should come two-thirds of the way up the meat so top it up with water if needed. Bring to a gentle simmer, cover and transfer to the oven and braise for 3 hours until the meat is fork-tender, turning the beef every hour. Remove and increase the oven temperature to 200°C / Fan 180°C / Gas 6.
Step 2 of 4
MAKE THE MASH

Meanwhile, for the potato topping, place the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Simmer for 15-20 minutes until completely tender, then drain.

Melt the butter with the milk in a small saucepan.

Working in batches, rice the potatoes through a potato ricer (or push them through a sieve), into a large bowl.

Gradually beat the butter and milk mixture into the potatoes until smooth and creamy, adding a little more milk if needed to achieve a pipeable consistency. Stir through the cheese, egg yolk and nutmeg until well distributed, then taste and season with salt.

Transfer the mash into a piping bag and set aside until needed.
Step 3 of 4
SHRED THE BEEF

Shred the beef whilst still warm, discarding the sinew and any large pieces of fat. Remove and discard the bouquet garni.

Meanwhile, simmer the sauce for 10-15 minutes on a medium heat, or until thickened, stirring through the meat once it is shredded. Season to taste.
Step 4 of 4
ASSEMBLE & FINISH

Pipe the mashed potato over the beef filling and bake for 20 minutes, or until golden on top and the sauce is bubbling.

Leave to rest for 10 minutes before serving.